It’s also great for treating a bad sunburn. That’s right, just serve this and chips along with three or four margaritas, and the victim will feel significantly better in no time.
I will admit this is a sauce I take for granted. I’m lucky enough to live near San Francisco’s Mission District, and there are hundreds of taquerias and restaurants, all of which feature some type of fresh, green salsa. Each place uses a slightly unique combination of ingredients, but I’ve never had one I didn’t enjoy.
Not all contain avocado, but I really like the addition since it adds a wonderful richness, and the extra fat helps carry the other flavors around. As you’ll see next week, this was delicious on some pork tacos, but there are so many other amazing options. Try it on scrambled eggs, use it as a relish for sausage, or as a dip for fried-anything. I really hope you give this a try soon. Enjoy!
Ingredients for about 1 1/4 cups:
1 generous cup sliced tomatillos (about 6 oz by weight)
*Note: if you can’t find fresh, you can use canned tomatillos in a pinch
1 tbsp minced Serrano pepper, or to taste
1 large ripe avocado
1/4 cup packed cilantro leaves
1/2 lime, juiced
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